Ingredients
1 lb. broccoli, cut into floretts and stems peeled and diced
1/2 lb lean beef, sliced thinly across the grain
1 small onion, sliced thinly (optional)
3 T. cornstarch
4 T. soy sauce
1/4 c. beef broth
1/4 c. water
2 cloves garlic, minced
Combine beef, garlic, 1 T. cornstarch and 2 T. soy sauce, toss well and set aside.
Spray wok or large skillet with non-stick spray; heat over med-high , add broccoli and onions. Stir-fry for 2-3 minutes until vegetables begin to soften. Add 2 T. water, cover, and cook about 3-4 minutes until water has evaporated.
Remove vegetables and set aside. Spray wok again with non-stick spray, add beef in 2 batches, stir-fry until cooked through and beginning to brown.
Stir together remaining water, cornstarch, soy sauce, and the beef broth. Add to wok and mix well; return vegetables to wok. Stir and cook until sauce thickens and is bubbly. Serve immediately.
**Broccoli Chicken same recipe, substituting chicken for the beef, chicken broth for the beef broth.
Serves:4 /2 Units each serving
